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| Above picture of Lamb Bunny Chow |
This was originaly made by a vegetarian Indian caste known in Durban slang as the Bania. It was made from dried sugarbeans (no meat).
Prep Time: 25 minutes
Total Time: 1 hour
Serves: 2
Ingredients:
- 1 loaf bread, white, not sliced
- 1 star anise
- 1 cinnamon stick
- 3 whole cardamom pods
- 1/2 teaspoon fennel seed
- 1/2 teaspoon cumin seed
- 1/2 cup oil
- 1 onion, chopped
- 3 tablespoon garam masal
- 1 teaspoon ground coriander seed
- 1 teaspoon hot ground pepper
- 2 teaspoons turmeric
- 2 Tomatoes, medium, chopped
- 2 lbs leg of lamb, in cubes (or beef)
- 4 garlic cloves, finely chopped
- 2 teaspoons ground ginger
- 6 bay leaves
- 2 potatoes, large, in cubes
Method
1
- Fry all the Whole Spices with the onion until the onion is glassy.
2
- Add the Fine Spices and Stir and fry until the spice stick to the bottom of the pot. If you have a good Teflon-coated pot, go and buy a cheap one first.
3
- Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose.
4
- Add the meat, ginger, garlic and curry leaves.
5
- Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes.
6
- Simmer until meat is tender.
7
- The bread should be the un-sliced rectangular loaf with the flat top, known in South Africa as a "Government sandwich loaf".
8
- You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be.
9
- Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.
10
- Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands".
11
- (Actually, any kind of curry goes into a bunny chow. It depends on the cook and your tastes!)
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